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Start of the pear season: pears are more than healthy


Now it's pear time: shopping with all your senses
(aid) - The pear is wrongly standing in the shadow of the apple. The fruit has a lot to offer in terms of taste and is well tolerated by most people due to its low acidity. It can be prepared sweet and spicy in the kitchen. It tastes in mus and compote, but also on a cheese plate and as a side dish with game. For the well-known »pear Helene«, the fruits are steamed in sugar water and then served with vanilla ice cream and chocolate sauce.

Pears contain many positive ingredients that are particularly concentrated under the skin. These include provitamin A, vitamins B1, B2, C, folic acid and the minerals potassium, calcium, phosphorus and iron. The water-soluble fiber pectin stimulates intestinal activity and supports the excretion of cholesterol.
The pear (Pyrus communis), like the apple, is a pome fruit and belongs to the rose family. It comes primarily from the wooden pear and some wild forms, which have their main distribution area in Central and Southern Europe to Asia Minor. There are now around 2,500 pear varieties.

The most important cultivation in Germany is »Alexander Lucas«. This pear has a rather clumsy shape. The flesh is juicy and somewhat granular with a sweet and sour taste. »Abate Fetel« is the most important import pear from Italy and also stays in the fruit bowl for a few days. The variety »Gute Luise« originally comes from France and convinces with its juicy flesh with a melon-like aroma. The "Williams Christ" pear, which was already known in England in the 18th century, is very well known. The skin changes from green to golden yellow with a red hint on the sunny side as it matures. The fruit tastes sour and sweet with a slight note of nutmeg and typically exudes a strong fragrance. "Williams Christ" is particularly suitable for preservation and alcoholic beverages.

In order to reach full maturity, most pears are stored in special stores. Only then do they go on sale.

Shop with all your senses. The fruit should give way easily at the touch of a finger, exude a pleasant fragrance and have a smooth skin without pressure points. Soft fruits with brown spots are overripe and therefore not a good choice. Heike Kreutz, aid

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